These brownies have become my signature dessert. My family calls them “Sheri’s fudge brownies” even though the original recipe is not mine.
When my son and I got off of all gluten about a year ago, I began converting my favorite recipes to gluten free.
I’m still a novice at converting, but this one turned out quite nicely. All of my gluten free notes are in parenthesis.
If you make them, I would love to hear how they turned out for you.
Yes, I know that they aren’t exactly good for you, but hey, it’s chocolate! They are dessert, not the main meal. (wink, wink)
SHERI’S FUDGE BROWNIES
Turn oven to 350
Melt in saucepan:
1/2 cup butter -real butter, not margarine
2 cup chocolate chips -set aside 1 cup for top
Add to the above and mix well:
1 1/2 cups sugar
1 1/3 cups flour (Bob’s Red Mill All Purpose Gluten-free Flour)
1/2 tsp baking powder (+ 1/2 tsp xantham gum, I use both for gluten free)
1 tsp salt
1 tsp. vanilla
4 eggs – Polyface eggs, of course!
Beat the eggs in one at a time, mixing just until blended after each addition. I like to use a wooden spoon.
Pour into greased 9×13 pan –glass is my favorite– and sprinkle the 1 cup of set aside chocolate chips on the top.
Bake at 350 degrees for 30 minutes.
Note: The “gluten full” expression came from our recent graduate, Ethan Kelly. It makes me smile every time I hear it said. We miss him already. He graduated from Polyface University (aka Polyface Apprenticeship Program) on March 1st and he left yesterday morning to go back home to his family in Florida.